Super Fat Tuesday II Turbo

Odd that I haven’t posted this on the blog, I get asked for it so often.

In any case, it is based on a Chicken and Sausage Gumbo recipe by Mr. Chuck Taggart over at the the Gumbo Pages. Be sure and check out his excellent blog, Looka! while you are over there.

Here’s a good Fat Tuesday recipe for you, and if, like me, you’re in one of the states with the primary today, don’t forget to vote!

Chicken, Sausage and Okra Gumbo


For Chicken Stock:

1 rib celery, roughly chopped
1 onion, roughly chopped
1 carrot, sliced
2 cloves garlic, smashed
1 sprig fresh thyme
1 bay leaf
8 whole black pepper corns
2 whole cloves
1 Chicken, Quartered

For Gumbo:

½ cup Peanut Oil
½ cup Flour
2 Medium Onions, Chopped
1 Large Bell Pepper, Chopped
3 Ribs Celery Chopped
5 Cloves Garlic, Minced
½ Pound Okra, sliced
2 Quarts Chicken Stock
2 Bay Leaves
1 tsp. Black Pepper, ground
1 tsp. White Pepper, ground
1 tsp. Cayenne Pepper
½ tsp. Sage
1 tsp. Thyme
Salt and Pepper
Meat from Chicken above, chopped
1 Pound Andouille Sausage, sliced
1 bunch scallions, tops only, sliced
½ cup fresh parsley chopped


Combine ingredients for chicken stock in a stock pot and cover with water. Bring to a simmer and reduce heat to a bare simmer. Continue cooking until chicken is cooked through. Remove chicken from pot. Strip meat from chicken bones, return bones, skin, cartilage, etc. to stock. Continue cooking as time allows. Strain stock and skim off fat. Add water or stock to bring volume to 2 quarts.

In a large heavy pot, heat the oil and whisk in the flour over medium high heat, stirring constantly until it reaches a dark reddish-brown color.

Reduce heat, add the onions, green pepper, celery and garlic. Stir quickly. Continue to cook, stirring constantly until the vegetables are slightly browned.

Add the stock, seasonings, and sausage. Bring to a boil, then simmer for about 30 minutes. Add chicken. Simmer for 15 minutes, add Okra and simmer for another 15.

Add the chopped scallion tops and parsley, and simmer for 5 minutes more minutes. Serve over rice (or potatoes) in large shallow bowls. Accompany with good beer and lots of hot, crispy french bread.

Serves 6

Apple Jack Rabbit Cocktail

The Apple Jack Rabbit Cocktail

1 Hooker of Applejack. (1 1/2 oz Laird’s Bonded Apple Brandy)
The Juice of 1 Lemon. (1 oz Lemon Juice)
The Juice of 1 Orange. (2 oz Fresh Orange Juice)
1 Hooker of Maple Syrup. (1 1/2 oz Maple Syrup)

Shake well and strain into cocktail glass.

This is a somewhat odd recipe for a few reasons. First, it uses the archaic measure “hooker”. A hooker, as far as I can tell, refers more to a particular type of glass than anything else. It is a small glass which holds a single shot of alcohol. The sort of glass you’d get on the side with a boilermaker.

Second, this recipe has an ungodly amount of maple syrup in it. I really have no idea how it would be remotely drinkable as written above. Maybe maple syrup was different in the 1920s?

Third, it is really large for a drink from this time. No way over 5 oz of liquid is fitting into a cocktail glass. In the picture above, I’ve scaled it down and still had a hard time fitting it in the glass. I’d suggest a double old-fashioned glass.

After all that, though, if you cut back the maple syrup and juice, this is a pretty good cocktail, especially with fresh juice.

In his book, “The Fine Art of Mixing Drinks,” David A. Embury suggests the following:

6 part Apple Jack (1 1/2 oz)
1 part Lemon Juice (1/4 oz)
1 part Orange Juice (1/4 oz)
1 part Maple Syrup (1/4 oz)

I’m sure that’s fine, but it’s getting a bit too far from the original ratios of the drink for me.

The ratio I used was:

1 1/2 oz Laird’s Bonded Apple Brandy
3/4 oz Fresh Lemon Juice
1 oz Fresh Orange Juice
1/2 oz Maple Syrup

Pretty tasty, and I think cuts a nice mid-way path between the candy coated nightmare of the original and the rather austere Embury version.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.